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If season of Herbs, boil in a little of the broth apart, some Lettice, Sorrel, Borage, and Bugloss, &c. till they be only well mortified. If you put in any gravy, let it boil or stew a while with the broth; put it in due time upon the tosted-bread to Mittoner, &c. If you boil some half rosted meat with your broth, it will be the better.
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